12Jan2018Italian No Bake Cake Jump to Recipe Print Recipe This yummy Italian No Bake Cake is so simple! Vanilla wafers, crushed pineapple, coconut, and a creamy filling – topped with maraschino cherries – this is an easy dessert in a pinch!Like a lot of desserts that make their way down the grapevine, I think this Italian No Bake Cake received it’s name just from evolving as a no bake version of Italian Cream Cake. With the vanilla wafers, crushed pineapple, sweetened condensed milk, Cool Whip, coconut, and cherries – I really am not sure what makes this dessert “Italian” in nature!Honestly though, one bite of this delicious cake, and I could care less what it’s called. It’s THAT good!If you’re planning on making this cake, there’s a couple of things to keep in mind. Even though it’s no bake, meaning no part of the preparation process involves cooking in any way, you definitely want to give it a few hours in the refrigerator. This will give the vanilla wafers time to soak up the cream filling and soften them to form a sponge-like crust at the bottom of the cake – my favorite part!The second thing to keep in mind with this cake is to be prepared to give out the recipe if you take it to a gathering! My husband was even asking me what the ingredients were because he was so curious.Don’t skip the fresh lemon juice, either! In the words of my 6 year old Wesley, upon taking his first bite: “The lemon flavor just exploded in my mouth!” Best recipe critic, ever. Recipe Print Italian No Bake CakeThis yummy Italian No Bake Cake is so simple! Vanilla wafers, crushed pineapple, coconut, and a creamy filling - topped with maraschino cherries - this is an easy dessert in a pinch! Author: Kelly Miller Prep Time: 10 minutes Total Time: 10 minutes Course: Dessert Cuisine: American Keyword: Italian no bake cake Servings: 12 servingsDid you make this recipe? Leave a review Ingredients 12 oz vanilla wafers divided 14 oz sweetened condensed milk juice of 1 lemon 20 oz crushed pineapple drained 8 oz Cool Whip thawed according to package directions 1 cup coconut 24 oz maraschino cherries drained and patted dryInstructionsPlace vanilla wafers in a single layer in the bottom of a 9 x 13 dish, approx 45 wafers will cover the bottom. Set aside.In a mixing bowl, whisk together sweetened condensed milk and lemon juice. Stir in drained crushed pineapple.Pour mixture evenly over vanilla wafers and spread carefully to cover evenly. Top evenly with remaining vanilla wafers.Drop dollops of Cool Whip over cake and carefully spread out evenly to cover the top of the cake. Sprinkle coconut over Cool Whip. Place cherries on top of coconut.Cover cake and refrigerate overnight, or at least 3 hours before serving. Store in the refrigerator.NutritionCalories: 410kcalFat: 11gSaturated fat: 5gCholesterol: 14mgSodium: 173mgPotassium: 261mgCarbohydrates: 75gFiber: 3gSugar: 59gProtein: 4gVitamin A: 3.4%Vitamin C: 6.7%Calcium: 15.3%Iron: 3.3% Did you make this recipe? Tag @MostlyHomemadeMom on Instagram and hashtag it #MostlyHomemadeMomThis Italian No Bake Cake will be in my regular dessert rotation for our family – I really love making special treats for us to enjoy through the week. It makes mundane weeks so fun!